Pastry Chef

Overview Located at the southeast corner of Main Street and River Street East—the gateway to downtown Ketchum, Idaho—and just minutes from Bald Mountain’s River Run base, this exceptional property will debut as Sun Valley’s first luxury hotel and for-sale residence offering. As part of the Viceroy team, you’ll help bring our signature experiential hospitality to one of North America’s most iconic, year-round mountain destinations. The Pastry Chef is responsible for the preparation, production, presentation, and execution of all pastry and dessert offerings across the resort’s dining outlets. Reporting directly to the Executive Chef, this role supports restaurant, banquet, café, in-room dining, special event, and seasonal culinary operations while ensuring exceptional quality, consistency, creativity, and presentation aligned with Viceroy luxury hospitality standards. As part of the opening culinary team, the Pastry Chef will assist in establishing pastry standards, recipes, production procedures, organization, and operational systems for the resort. This role requires creativity, consistency, operational discipline, and the ability to perform in a fast-paced, high-volume, seasonal luxury hospitality environment while maintaining exceptional culinary and guest experience standards. Responsibilities Employees must at all times be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees. Prepare, bake, and present a wide variety of pastries, desserts, breads, confections, and specialty baked goods according to resort standards. Execute daily pastry production for restaurants, banquets, café operations, in-room dining, special events, and seasonal programming. Maintain consistency in quality, flavor, portioning, and visual presentation across all pastry offerings and outlets. Assist with dessert menu development, seasonal offerings, specialty features, and recipe standardization in collaboration with culinary leadership. Adapt production and menus seasonally and during high-volume periods including holidays, peak ski season, weddings, and resort events. Maintain organization, cleanliness, sanitation, and operational readiness throughout pastry production areas. Ensure proper storage, labeling, dating, rotation, and handling of all food products and ingredients. Follow all food safety, sanitation, HACCP, and health department regulations and standards. Monitor product quality, freshness, and inventory levels throughout all pastry operations. Assist with inventory management, requisitions, waste control, and operational organization of pastry ingredients and supplies. Monitor equipment condition and communicate maintenance concerns promptly to leadership and Engineering. Support banquet and large-scale event production while maintaining quality and presentation standards. Provide support across broader culinary operations, including savory and regular food production, as operational needs and business levels require. Work collaboratively with culinary, stewarding, banquet, and front-of-house teams to support seamless resort operations. Assist with training and development of pastry and culinary team members as operational needs require. Participate in mock service exercises, operational walkthroughs, and pre-opening culinary initiatives as needed. Utilize proper communication and teamwork to support operational efficiency throughout culinary operations. Attend required meetings, trainings, and departmental lineups. Maintain regular attendance, punctuality, professional appearance, and grooming standards. Ensure overall guest satisfaction through professionalism, culinary excellence, creativity, and attention to detail. Perform other duties as assigned by management. Qualifications Previous experience as a Pastry Chef, Executive Pastry Chef, Pastry Cook, Baker, or related culinary role in a hotel, resort, restaurant, or high-volume hospitality environment preferred. Previous luxury hospitality or pre-opening experience preferred. Strong knowledge of baking techniques, pastry production, desserts, breads, chocolate work, and presentation standards. Experience supporting banquet, wedding, and large-scale event production preferred. Savory culinary experience is considered an asset. Knowledge of food safety, sanitation, HACCP standards, and health department regulations. Ability to work efficiently under pressure in a fast-paced, seasonal luxury hospitality environment. Strong organizational, communication, and teamwork skills. Ability to multitask, prioritize responsibilities, and maintain consistency during high-volume service periods. Ability to effectively communicate, both verbally and in writing, with guests, employees, and leadership at all levels. Must maintain a positive, professional, and service-oriented demeanor at all times. Ability to stand, walk, bend, kneel, lift, and perform physical kitchen duties throughout the shift. Must be able to occasionally lift, carry, push, or pull up to 50 pounds and frequently move up to 20 pounds. Ability to work early mornings, evenings, weekends, holidays, and varying shifts based on operational demands. Must maintain confidentiality and professionalism in all guest and operational matters. #J-18808-Ljbffr